Sweet Potato Cornbread
(Gluten-free)
I felt inspired to try a cornbread made with sweet potato. Don't ask me why? I
just did. And it turned out to be the best cornbread yet, slightly sweet and
moist, with a tender crumb. Put this on
your To Bake List. You won't be sorry.
Ingredients
3 large organic free-range eggs
1/2 cup extra light olive oil or grape seed oil
3/4 cup sweet potato puree
1/2 cup raw sugar (or less if you don't want it to sweet)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon Ginger
1 cup organic non GMO stone ground cornmeal
1 cup spelt or quinoa flour
1/2 teaspoon baking soda
1 teaspoon baking
powder
and a good pinch of sea salt added
Directions
Preheat the oven to 350 degrees F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal or use a Spring form pan.
In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and ginger and whisk to combine.
In a separate mixing bowl whisk together cornmeal, flour mix, baking powder, baking soda, sugar and sea salt.
Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
Pour the batter into the prepared cake pan.
Bake on a center rack in the preheated oven for about 35 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick; if it emerges clean, the cornbread is done.
Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and cool.
Serve slightly warm ... Suggestion: Make a double batch and freeze a bread for future eating
Directions
Preheat the oven to 350 degrees F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal or use a Spring form pan.
In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and ginger and whisk to combine.
In a separate mixing bowl whisk together cornmeal, flour mix, baking powder, baking soda, sugar and sea salt.
Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
Pour the batter into the prepared cake pan.
Bake on a center rack in the preheated oven for about 35 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick; if it emerges clean, the cornbread is done.
Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and cool.
Serve slightly warm ... Suggestion: Make a double batch and freeze a bread for future eating
